500g pork belly
3 x fennel
1 potato, diced
50ml double cream
4 x frozen langoustine (defrosted)
50g unsalted butter
Small bunch of parsley, chopped
1 garlic clove, grated
Juice of 1 lemon
50ml cider vinegar
1 tbsp sugar
1 tsp salt
1 tsp fennel seeds
Place the pork belly on a baking tray and score the skin. Season with salt, pepper and a little olive oil. Place in an oven at 200C for 90 mins, or until cooked through. Cut into 4 equal slices.
In a pan on the stove add 2 chopped bulbs of fennel and the potato, then cover with the milk and cream. Cook for 20 mins or until a knife pierces the potato. Blend until smooth and season to taste.
Quarter the other fennel and drizzle with olive oil, salt and pepper. Place on a tray with the pork and roast for 30 mins.
Prepare the langoustines by cutting along the length, through the shell of the tails. Remove the digestive tract from the tail and any guts from the head section. Lay flesh side up on a baking tray.
Combine the butter with the parsley, garlic and lemon juice. Smear the butter over the langoustine tails. Place under a grill for 3-4 mins.
Finely slice the apple using a mandolin and place in a bowl. Put the vinegar, water, sugar, salt and fennel seeds into a saucepan and bring to the boil. Once boiled, pour over the slices of apple and allow to pickle for 30 mins.
To serve, swipe a line of the fennel puree along one side of the plate. Put the pork alongside and the roasted fennel next to it. Lay 2 halves of langoustine over the pork and garnish with slices of apple.
Recipe: Tony Rodd